Heat the olive oil up in a large pot over medium heat, then add garlic and shallots and sautè until the shallots are translucent.
Add the carrots and celery and sautè for 2-3 minutes.
Add 1/4 cup of chicken broth if the mixture is getting dry.
Mix in the zucchini, cabbage and spices and continue sautéing for about 5 minutes.
Mix in the parsley and then add the rest of the chicken broth.
Bring to a boil, add the Parmigiana heel and reduce the heat to low-medium and continue simmering until the veggies are tender. About 30 minutes.